Bite-Size Tomato Cup Sushi

Hello! It is raining and cold (high 77F) today. The weather is so humid that our laundry won't dry in the room :(

Today, I will translate my award winning sushi recipe which I won the outstanding performance award at "sushi project" by iCommons Summit'08 in Sapporo.

Juicy tomato and rich tuna melt in your mouth good.

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Bite-Size Tomato Cup Sushi

Difficulty: Easy
Time: 60min (includes rice cooking time)
Number of servings: 8

Necessary Equipment:
suihanki (Japanese rice cooker)

Ingredients:
8 tomatoes about 4cm (1.5inch) in diameter
1 cup uncooked Japanese rice (short-grain rice)
A
* 1.5 tbsp. rice vinegar
* 0.5 tbsp. sugar
* 0.5 tsp. salt
B
* 30g (1oz.) drained canned tuna
* 1 tbsp. finely-chopped pickle
* 1 tbsp. finely-chopped onion
* 1 tbsp. drained canned whole corn kernels
* 1.5 tbsp. mayonnaise
* salt and pepper
parsley flakes

Directions:
1. Cook rice and place in a bowl. Add A while the rice is hot and slice through rice using rice paddle to separate the grains. Will use moderate amount.
2. Slice tops off the tomatoes, and scoop out the pulp and seeds. Discard seeds, chop the pulp, and keep aside.
3. Mix the chopped pulp (2.) and B.
4. Stuff moderate amount of sushi rice into tomatoes, place the tuna mixture (3.) on top, and sprinkle parsley flakes.

Preferably refrigerate before you serve!

My original recipe in Japanese is here.
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Last time I said I was interviewed by Hana TV, and the copy of the broadcast (on August 6th) has arrived few weeks ago! I forgot to mention it in my blog. My speech wasn't that good but it is a good memento!!!

The gym is closed today (it is closed every 10th and 26th), so I went to see my dentist for cleaning/check-up!
Am I keeping myself busy?!

See you again!

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Creamy Avocado Doria (Japanese Rice Gratin) - Video Recipe

Yesterday, I had a long meeting at work. It was raining all day long. And is still raining... Because of the weather or whatever, I was so tired that I wasn't able to finish my diary and went to bed.

This morning, I woke up at 6!
My boyfriend had to leave home at 7:30 (to attend on-the-job training), so I made him breakfast.
I left home with him and relaxed at a cafe in front of the station, thinking new recipes for few hours. Since I worked early in the morning, I could organize my ideas by noon! I shopped all the food stuff I needed for tomorrow and came back home.

Is it because of the rain and cold? I have a pain in my knee :( One problem after another... My ankle has just healed!

Anyway. I won't be writing my details! Ha-ha.
Today, I will translate one of my popular dishes!
Up to now, 24 people have made this and said good :)

Please try it out if you have a chance!
It's my boyfriend's favorite!!!

Print on your Postcard

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Creamy Avocado Doria (Japanese Rice Gratin)

Difficulty: Medium
Time: 30min
Number of servings: 20cm (8inch) pie dish

Ingredients:
((Fried Rice))
400g (14oz.) cooked white rice
100g (3.5oz.) thick sliced ham *sausage is okay
50g (1.7oz.) onion
50g (1.7oz.) green pepper
30g (1oz.) carrot
10g (0.3oz.) butter
salt and pepper
((Avocado Cream Sauce)) *200cc ready-made white sauce is okay
100ml consomme soup
100ml soy milk *milk or whipping cream is okay
2 tbsp. flour
1 tbsp. corn starch
1 bay leaf *if you have
10g (0.3oz.) butter
salt and pepper
1 avocado
shredded pizza cheese

Directions:
((Fried Rice))
1. Dice ham into 1/2inch (1cm) pieces. Chop onion, carrot, and green pepper.
2. Heat butter in a pan on medium. Fry the diced ham until browned. Add onion, carrot, and green pepper, and saute until soft.
3. Add cooked white rice, mix well, and season with salt and pepper.
((Avocado Cream Sauce))
1. Dice the avocado.
2. Pour the consommé soup into a pan. Mix flour and corn starch with the same amount of water and add to the soup. Add the soy milk. Add a bay leaf if you like. Heat on low, stir constantly until the sauce thickens.
3. Turn off the heat, add butter, remove the bay leaf, then add the diced avocado.
4. Heat again on low for 2-3 minutes. Season with salt and pepper.
((Finish))
1. Butter an 8inch (20cm) pie dish. Put the fried rice mixture in the bottom, and spread the avocado cream sauce evenly over the rice.
2. Sprinkle with shredded pizza cheese and bake in a preheated oven at 480F (250C) for 10-15 minutes or bake in a toaster oven until the top is lightly browned.

レシピ（日本語）
http://cooklabo.blogspot.jp/2008/10/blog-post_10.html
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I'm gonna take a nap!
I can barely keep my eyes open...
See you next week!!!

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Tuna Gomoku Takikomi Gohan

Hello!
Yesterday I was going to post this diary but couldn't beat the sleepiness again.
I came home late last night. I had the LPG Cellulite Treatment, which is now becoming popular in Japan. I just got a chance to have it done for free. It was better than I thought! I wish I could continue but it's pretty expensive.

The recipe I translated is my popular one!
It is flavored gohan (rice) with gomoku (5 ingredients, including tuna).
The recipe is very easy!
You just cut ingredients and cook in a rice cooker.
We call this kind of dish, "Takikomi Gohan".
It's my boyfriend's favorite!

Currently, 31 people have made this and said good!
You can find their photo reports down this page.

The point is that you use a canned tuna with its oil and that gives the rice and vegetables a rich flavor!
It is really delicious!

For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock).
This product is very convenient!
It is mostly used for nabe, but goes good with other dishes, too!
It comes in different sizes.
Hope it is available at Japanese grocery stores overseas.
I saw it in NY (including suburban areas) though.

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Tuna Gomoku Takikomi Gohan

Difficulty: Easy
Time: 5min + rice cooking time
Number of servings: 4

Necessary Equipment:
suihanki (Japanese rice cooker)

Ingredients:
2 cups uncooked Japanese rice (short-grain rice)
85g (3oz.) tuna in oil
50g (1.7oz.) carrot
10 sliced dried shitake mushrooms
100g (3.5oz.) canned takenoko (bamboo shoots)
1 fried tofu
A
* 50cc 3 times concentrated Yamasa's Konbu Tsuyu
* 1 tbsp. sake

Directions:
1. Soak dried shiitake mushrooms in water until they become soft. Immerse fried tofu in hot water, press it using chopsticks (remove extra oil from the fried tofu), and drain and wrap in paper towel to remove any excess water.
2. Cut carrot, takenoko (bamboo shoots), and fried tofu into short and thin strips.
3. Wash rice, place the rice and water (to the correct water level) in a Japanese rice cooker, then add A and mix well. Put 5 ingredients (shitake mushrooms, fried tofu, tuna with its oil, carrot and takenoko)on top and close the cooker and switch it on.
4. When it's done, don't open and leave it for about 10 minutes to blend the flavor.
5. Open, mix well, and serve!

My original recipe in Japanese is here.
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It was nice and warm yesterday, but raining again today...
Hope it clears up.

Please click below and vote for me.

California Roll

It was very freezing and raining this morning!
I wore down-jacket...
It has been raining since Saturday night.
On Saturday morning, I took some pictures of cherry blossoms but they weren't in full bloom.

This morning, I saw them falling in the rain, so I guess Saturday was the peak.

Today, I will translate my California Roll recipe.
It is perfect and gorgeous selection for Ohanami, (cherry blossom viewing)!

Video Recipe Available :D
http://www.youtube.com/watch?v=eQZEf3NCCo4



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California Roll

Difficulty: Easy
Time: 60min (includes rice cooking time)
Number of servings: 8 rolls (48 pieces)

Necessary Equipment:
suihanki (Japanese rice cooker)
makisu (bamboo sushi-roll mat)

Ingredients:
3 cups uncooked Japanese rice (short-grain rice)
A
* 4.5 tbsp. rice vinegar
* 1.5 tbsp. sugar
* 1.5 tsp. salt
2 avocados
20-24 imitation crab sticks
4 nori sheets
toasted sesame seeds
soy sauce
wasabi (Japanese Horseradish Paste) if desired
pickled Ginger if desired

Directions:
1. Cook rice and place in a bowl. Add A while the rice is hot and slice through rice using rice paddle to separate the grains.
2. Peel avocados and cut them into 8 strips each (total of 16 stripes).
3. Cover a bamboo sushi-roll mat with plastic wrap. Cut nori sheet in half and place it on the bamboo sushi-roll mat, shiny side down.
4. Spread 1/8 of sushi rice (1.) on the nori sheet using your finger tips, little bit moistened with water. Sprinkle sesame seeds over the sushi rice and turn it over so that the nori sheet facing you.
5. Place avocado and imitation crab sticks lengthwise on the nori sheet. (cut them if too long.)
6. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, stop and leave about 1/3 inch of sushi rice, make sure all the ingredients are pressed in, roll it completely, gently press the mat around the roll to shape it (do not squeeze).
7. With a moistened knife (bread knife cuts well!) cut the roll into 6 pieces (re-wet as needed. don't push but pull to cut!).
8. Serve with soy sauce, wasabi, and pickled ginger.

My original recipe in Japanese is here.
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You know what!?
The bread knife, I mentioned in the recipe, is the Miracle Blade which I purchased at eBay 5 years ago.
I saw it on TV and wanted to get one!
Actually it comes in a kit but I purchased only one.
I don't know the name of the knife, but on TV, it could even cut a rock!!!
It couldn't really though, ha-ha.

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